I have been on a roll cooking meals I have pinned!! It feels so good to be cooking again and I love trying new recipes!
The first recipe I tried was Homemade Chicken Noodle Soup in the crock pot!!…MMMmmmmMM
Here is the link to pin it~
Recipe:
Chicken and Noodle Soup
5 cups of chicken broth (boxed or can is fine)
One 10.75 oz can cream of chicken soup
1/2 cup onions, chopped fine
1/2 cup celery, chopped fine
1/2 cup carrots, chopped fine
1/2 cup green onions, sliced
One 15 oz can of whole kernel corn, drained
Salt and Pepper to taste
1 1/2 cup Egg noodles
2 cups cooked chicken chopped or 2 cans canned cooked chicken
Add everything but the noodles and cooked chicken to the crock pot on Low for 5-6 hours, the last hour turn on High, and add noodles and chicken. Remember, if you do this in the morning, and don’t have a timer on your crock pot, use a lamp timer, they work wonderful.
*I cooked it on high for about 2 1/2 hours and then added noodles and cooked for another hour. I used the smaller egg noodles so they would cook faster. I also added another can of cream of chicken soup and filled the can with water and added it. SO DELICIOUS!!
The next recipe I made is a new twist on those melt in your mouth chocolate, oatmeal, no bake bars I loved as a kid! Here is the link to pin it!
Recipe:
1/2 cup butter (1 stick; or margarine, Earth Balance)
2 cups white sugar
1/4 cup brown sugar
6 tablespoons cocoa powder (I used TJ’s)
1/2 cup milk (cow, vegan, soy, nut, etc. You could probably use water, too, and if so, I’d use about 2/3 c water)
1/2 heaping cup peanut butter
1 teaspoon vanilla extract
3.5 cups oats (I used whole rolled Old-Fashioned Quaker Oats)
1/4 cip chocolate chips, 1/4 cup peanut butter chips (or butterscotch/white chocolate chips, toffee bits, chopped candy bits, Reese’s Pieces, etc.), optional
Directions:
Line an 8×8 or 9×9 pan with aluminum foil and spray it with cooking spray and set it aside. In a medium saucepan, combine butter, sugars, cocoa powder, milk and heat over medium-high to high heat, stirring to encourage the ingredients to melt and combine. Once all items have melted and combined, allow the mixture to boil for 90 seconds, stirring continuously.
After 90 seconds, turn the heat off and add the peanut butter and vanilla extract (careful when you add the vanilla, it could bubble up a bit on you) and stir until smooth. Then add the oats and stir to coat.
Pour batter into prepared pan, spreading it evenly into the pan. If adding any optional chips to the top of the bars, add them now; pressing them into the mixture lightly with a spatula. (If you press them into the batter too deeply, they will probably melt; not bad, but not what I intended for which is why I kept them at the surface level to avoid complete melting)
Place pan into the freezer and freeze at least 30 minutes, or until bars have set up, before slicing and serving. (I take the bars out of the pan by holding the edge of the foil and place the whole foil “slab” onto a cutting board rather than cutting them inside the pan because I can be neater on a cutting board and I also don’t carve up the bottom of my pan with knife marks).
Optional: Frost them with a vanilla or cream-cheese/buttercream frosting, or use a melted white chocolate drizzle or a melted peanut butter drizzle over the top, too.
Yields: 16 squares. Or cut them into bar-shapes for approximately 12 bars, depending on size used. Store extra squares on the countertop, refrigerator, or freeze, plastic-wrap them for use in lunches or snacks.
Last but not least I made Chicken Rollatinis!! They were AWESOME and weight watcher friendly!!
Here's the link to pin it! Servings: 8 • Serving Size: 1 stuffed breast • Old Points: 4 pts • Points+: 5 pts
Calories: 194.7 • Fat: 7 g • Protein: 24.2 g • Carb: 7.2 g • Fiber: 1.5 g
Recipe:
Chicken Rollatini with Spinach alla Parmigiana
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8 thin chicken cutlets, 3 oz each **I used chicken tenders
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1/2 cup whole wheat Italian seasoned breadcrumbs
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1/4 cup grated parmesan cheese, divided
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6 tablespoons egg whites or egg beaters
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5 oz frozen spinach, squeezed dry of any liquid
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6 tbsp part skim ricotta cheese
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6 oz part skim mozzarella (I used Polly-O)
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olive oil non-stick spray (I use my Misto
)
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1 cup pomodoro sauce or your favorite marinara sauce
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salt and pepper to taste
Wash and dry cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray. Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another
Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese. Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down. Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with olive oil. Bake 25 minutes. Remove from oven, top with sauce then cheese.
Bake until cheese is melted and bubbling, about 3 more minutes. Serve with additional sauce on the side and grated cheese.
** I ran out of mozzarella, so I put American cheese on top!
**I made my own Italian bread crumbs. Here's how:
I took half a loaf of white bread and out it in the food processor with salt, pepper, Italian seasoning and garlic salt (just add what you think is right). Then I put the crumbs on a baking sheet, sprayed with olive oil and baked until golden brown!!
, and a video camera!! I know; isn't he the greatest??
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